Blackstone 36" Griddle is LEGIT

I have never cooked on a flat top. But always loved diner burgers/breakfast and I am in love with Teppanyaki. So, I had some gift cards to Lowe's and decided to grab a Blackstone 36" griddle.



I started off with cleaning it with soapy water. Then dried it and cranked it up to high high heat. And boy did it get hot. I rubbed oil all over it and started the seasoning process. After about 30 minutes of wiping oil over the surface, it started looking pretty seasoned so I cut it off and went to the grocery to let it cool back down with it's fresh seasoning on it.

When I got home I chopped up 4 yellow onions, Pre-heated the griddle to medium-low on all 4 burners and sauteed all the onions with a lot of oil. I have read that onions are good for seasoning because the acid helps break something down and it spreads the oil well. I did this till the onions were burnt and the griddle looked shiny black. Then I did some carrots because they were old and I felt like it. By the time that was done I had a great looking seasoning on it.

So we started with bacon!! I did 2 pounds of bacon all at once!! That really kicked off the seasoning as if everything else hadn't already. It was definitely the best bacon I have ever cooked. Then I fried a few eggs to see if they would stick. Negative. Glide around that top like it's a decade old!

Now I finally have pictures!!

We made pancakes next using America's Test Kitchen recipe (excellence)



Then I made a burger so I'd have something to do with the Egg and Bacon!





And this morning I had a Bacon Egg and cheese sandwich!



I am in LOVE! It's like the Green Egg's opposite. I never thought I would be so excited about a new GASSER!

sloandsteady said:

That's looks great. What would be the major difference/benefits between using this griddle and a cast iron pan to cook the same items? I've been checking this Blackstone out off and on for about a year, so just trying to see how this works into the arsenal.

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Size and heat variance. With 4 burners I can set up a hot side and a warm side. The size is a lot easier than working with a typical pan. Flipping an egg without any interference from the pan edges is nice. Cooking 2 lbs of bacon and having all the grease just drain away was awesome. Oh, and its OUTSIDE. My personal favorite part of it, lol.

Panthers65 said:

Can you get into the seasoning process a little more. Tried to follow along with the use manual but I'm having problems.

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I used 2 methods. One from my cast iron experience and one from my wok experience.


First clean the griddle. Soap, scrub, then pour boiling water over it till it's perfectly clean.

Crank it up to high and get it bone dry. I took some paper towel and held it with a long set of tongs. I used Ghee, you can use coconut oil or Flax Seed oil (if you can find it) and if you can't find any of that, go for vegetable oil. The goal is to find the oil with the highest smoke point. So once it's baked on, it can take the most heat.

So with the griddle hot as hell and still getting hotter, I throw a significant amount of oil on the griddle and start rubbing it around the metal. Being very sure to get every piece of exposed metal (including the back wall and the outside of the wall.) The oil will smoke like fire. This is good. It's going past the smoke point and laying down that nice nonstick surface.

This process takes every bit of 30 minutes to do right. Just keep a thin (as thin as possible) layer of oil over the hot griddle and let it smoke. You really need to be careful not to let any oil puddle up during this. We want a thin consistent layer of oil over the entire surface. I went through a lot of paper towel during the process. Put oil down, then wipe it up and spread it around. It will start turning black in the middle. Once you have a nice looking blackish surface let it cool down and wipe up the residual oil layer. Let it cool COMPLETELY.

Then come back for round 2. Preheat the griddle (don't add oil yet) to a little over low heat. Chop up a bunch of onions and throw them on the hot griddle. Then put some oil on the onions and start sauteeing them. Move them all over the grill with plenty of oil. Rub them all over the surface. Everywhere. Let them go till they are black and nasty. I took at least another half hour to do this. We want to make sure there is no metallic flavor left and finish up the seasoning. These onions get tossed and we are ready to make real food!!!

I wanted to really seal in this seasoning layer, so I started with lots of bacon. The bacon grease just adds to the layer and off I went. Mine is working like I've had it for years even though I just assembled it last night.

Hope this helps, I have done a lot of research on seasoning techniques when I went on a Griswold shopping spree!

ssv3 said:

Yes!!

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Hey, since I now have both the Oven and the Griddle. I guess I too am a member of the Blackstone Posse?